Here at the Hotel Grand Chancellor we understand the important role food plays in any event.

MENU PLANNING GUIDE

OUR PHILOSOPHY Tasmania has a reputation as a gourmet s paradise. Our clean waters, cool climate, fresh air and fertile soil produce an incredible variety of food. Our chefs pride themselves on bringing the true Tasmanian experience to your guests. We choose to work with local farmers to bring the very best seasonal ingredients to your plate. Our Chefs travel to the farms, orchards, vineyards and meet the passionate locals who give this island state it s gourmet reputation. We personally ensure the highest quality ingredients are sourced for you and your guests. Here at the Hotel Grand Chancellor we understand the important role food plays in any event. Whether it be a conference for 1000 delegates, a board meeting, a cocktail party, gala dinner or a morning tea; we will have a menu to suit all tastes. All dietary and nutritional requirements can be catered for those who have specific dietary needs. We have designed the following menu planning guide to suit the wide range of events hosted at the Hotel

CHANCELLOR BREAKFAST BUFFET Freshly baked croissants and Danish pastries Preserves, honey and butter Breakfast cereals with fresh milk Tasmanian yoghurt Fresh fruit cubes Scrambled eggs, bacon, chipolata sausages, honey brown mushrooms, grilled tomatoes and fried potatoes Chilled orange juice Selection of teas Freshly brewed coffee Minimum of 30 people EXECUTIVE BREAKFAST PLATED The following dishes are pre-set platters served to the table before guests are seated. Fresh fruit cubes Yoghurt and muesli Freshly baked croissants and Danish pastries Preserves, honey and butter Chilled orange juice Selection of teas Freshly brewed coffee Please select one of the following plated main courses to be served during the breakfast Scrambled eggs on a toasted English muffin, smoked bacon and honey brown mushrooms Tasmanian omelette with grilled pork sausages, rocket and tomato vinaigrette Scrambled eggs on toasted sourdough, pork sausage, bacon and tomato relish Poached eggs, potato and bacon hash, wilted spinach and hollandaise sauce

COFFEE AND TEA BREAKS Freshly brewed coffee and selected teas Served on arrival Served with cookies Served with one food item Served with two food items Full day tea and coffee service Half day tea and coffee service FRESH FRUIT Add some healthy fresh fruit to your morning and /or afternoon tea menu selections Sliced seasonal fruit platters Bowls of whole seasonal fruit SWEET MORNING AND AFTERNOON TEA OPTION Chocolate hazelnut tart Traditional scones with jam and cream Friands Passionfruit tart Sour cherry teacake Mini Berliner Banana and fig cake Carrot cake Hummingbird cake Caramel nut tart Mini lamingtons Macarons Mini Magnum ice cream Orange and almond cake

SAVOURY MORNING AND AFTERNOON TEA OPTION Goat s cheese, pumpkin and caramelized onion tart Tasmanian cheese and crackers Bread and assorted dips Selection of mini quiche House made sausage rolls with tomato relish Finger sandwiches Swiss cheese and ham croissant HEALTHY OPTIONS Coconut and banana bread Blueberry, banana and orange loaf Goji berry, flax seed and pepita muesli slice Pear and ricotta muffins Please note that all the items listed above are available only for morning and afternoon tea breaks

SUPERIOR BUFFET LUNCHEONS These lunch buffets are ideal working lunches for seminars and meetings offering superior choice MENU ONE A selection of sandwiches and wraps with salad accompaniments: Ham, smoked cheddar, lettuce and mustard on sourdough bread Cold smoked salmon, preserved lemon and spinach wrap Grilled vegetable and spinach, toasted cumin dressing in mountain bread Salad of rocket, baby beetroot, roast butternut pumpkin and hazelnut Salad of roast baby potato with Parmesan and boiled egg dressing Daily sweet item Chilled orange juice, freshly brewed coffee and selected teas MENU TWO A selection of wraps and sandwiches with salad accompaniments: Dukkah chicken, roast pumpkin, hazelnut and lettuce wrap Roast beef with onion jam and mayo on rye Vegetarian antipasto and mixed leaf wrap Salad of Huon Valley mushroom, marinated capsicum and spinach Salad of baby cos lettuce, cucumber, olives and cherry tomatoes Daily sweet item Chilled orange juice, freshly brewed coffee and selected teas MENU THREE A selection of wraps and sandwiches with salad accompaniments: Moroccan spiced beef, mizuna and harissa mayo wrap Marinated vegetables, goat s cheese and olive baguette Lemon pepper chicken, assorted lettuce, paprika mayo in mountain bread Salad of chickpea and fetta with lemon and olive oil dressing Salad of mixed leaf, cherry tomato, grilled zucchini with balsamic and sesame dressing Daily sweet item Chilled orange juice, freshly brewed coffee and selected teas

DELEGATE BUFFET LUNCHEONS Delegate buffets are served from stations to ensure excellent service over a limited time period. Choose one of the following sandwich lunches with accompanying salads and fruit. OPTION ONE Dukkah chicken, roast pumpkin, hazelnut and lettuce wrap Roast beef with onion jam and mayo on rye Mixed salad with capsicum, cashew pesto and fetta wrap Chilled salad of penne pasta, semi dried tomato, fresh basil and roasted pine nuts Spinach, pear and walnut salad with Ashbolt elderberry dressing Daily sweet item and fresh sliced seasonal fruits Chilled orange juice, freshly brewed coffee and selected teas OPTION TWO Shredded smoked chicken, carrot, mustard and pea shoots in mountain bread Cold smoked salmon, cream cheese, cucumber and capers on whole grain Marinated vegetables, goat s cheese and alfalfa wrap Roast cocktail potatoes with sage and chervil dressing Tomato, basil, black olive and bocconcini salad Daily sweet item and fresh sliced seasonal fruits Chilled orange juice, freshly brewed coffee and selected teas OPTION THREE Chicken Caesar baguette Grilled vegetables, spinach and toasted cumin dressing in mountain bread Leg ham, tomato with smoked cheddar and mustard on sourdough Baked pumpkin salad, rocket cashew with a sweet balsamic dressing Crisp garden salad Daily sweet item and fresh sliced seasonal fruits Chilled orange juice, freshly brewed coffee and selected teas Minimum 30 delegates

DELEGATE LUNCH Delegate buffets are served from stations to ensure excellent service over a limited time period. DELI STYLE Delegate buffets are served from stations to ensure excellent service over a limited time period. Chilled platters of cured, smoked and freshly roasted cold cuts including; ham, salami, turkey, beef and chicken Accompaniments of mustard, mayonnaise, pickled onions and cornichons Chargrilled vegetable antipasto with an olive oil and balsamic dressing Coleslaw of red cabbage, Huon Valley apples and walnuts Traditional tossed Greek salad Potato salad dressed with smoked cheddar, cornichons and ham Olive oil dressing Assorted fresh breads Daily sweet item and fresh sliced seasonal fruits Chilled orange juice, freshly brewed coffee and selected teas Minimum 30 delegates FLAVOURS OF ITALY Delegate buffets are served from stations to ensure excellent service over a limited time period. Spezzatino di Manzo; a rich Italian beef braise served with shallots, fried polenta chips and Italian parsley Seared chicken with mushrooms in a marsala sauce Fresh market vegetable lasagna with mozzarella and basil pesto Rocket leaves with watermelon, Ashgrove fetta and red onion Salad of penne, grilled capsicum, pancetta, white beans and parmesan Spinach, cucumber, tomato and basil with lemon and virgin olive oil dressing Marinated vegetables Homemade focaccia Daily sweet item and fresh sliced seasonal fruits Chilled orange juice, freshly brewed coffee and selected teas Minimum 30 delegates

DELEGATE LUNCH Delegate buffets are served from stations to ensure excellent service over a limited time period. FLAVOURS OF THE MIDDLE EAST Chicken with lemon, garlic and oregano served with Dutch cream potatoes and Israeli couscous 12 hour braised Tasmanian lamb spiced with the classic spice mix of Ras el hanout served on a warm roast vegetable salad Wild rice pilaf garnished with fresh herbs Roast pumpkin, pine nuts, coriander, couscous salad with pomegranate dressing Chickpea, fetta, coriander and preserved lemon salad Cucumber, white onion, tomato, olives and mint salad Freshly made humus and tzatziki Selected flat breads Daily sweet item and fresh sliced seasonal fruits Chilled orange juice, freshly brewed coffee and selected teas Minimum 30 delegates FLAVOURS OF THE SPICE TRAIL Delegate buffets are served from stations to ensure excellent service over a limited time period. Szechuan spiced chicken with shitake mushrooms Red Thai beef with coconut and bok choy Steamed rice with crunchy rice noodles and sesame seeds Green bean and tofu salad Shredded chicken and prawn noodle salad Daikon, carrot and cabbage salad Prawn crackers Fried shallots, chilli and sambal Daily sweet item and fresh sliced seasonal fruits Chilled orange juice, freshly brewed coffee and selected teas Minimum 30 delegates

DELEGATE LUNCH Delegate buffets are served from stations to ensure excellent service over a limited time period. COUNTRY STYLE Slow cooked lamb pie topped with gratin potato Chicken and leek pie with a Tasmanian cheddar and chive crust Baked vegetables dressed with aged balsamic and olive oil Quinoa, roast courgette, pine nuts and mint salad Salad of char grilled sweet corn, tomato, kalamata olives and basil Baby English spinach leaves with baked beetroot and Persian fetta Freshly baked cob loaves Daily sweet item and fresh sliced seasonal fruits Chilled orange juice, freshly brewed coffee and selected teas Minimum 30 delegates All lunch buffets are designed for greater than 30 delegates and are served stand up style. An additional sit down charge is applicable for seated lunches and additional space may need to be reserved.

PRE DINNER COCKTAIL RECEPTIONS A minimum of 3 items must be selected. Moroccan spiced lamb with mint yoghurt Beetroot and vodka cured salmon on horseradish blinis Crumbed fish goujon and red pepper aioli Smoked duck arancini Asian style fish cake with scorched chilli dipping sauce Assorted sushi with soy Available for minimum of 20 people. Please speak to your coordinator for events under 20 people. This menu is only available to be served with pre dinner or lunch drinks for 30 minutes and is not designed to replace an entrée or as a standalone menu for a cocktail party.

PRE DINNER COCKTAIL RECEPTIONS COCKTAIL MENU ONE Roasted carrot and dukkah dip Spicy smoked tomato dip Spinach and fetta dip All dips are accompanied by freshly baked breads Selection of fresh sushi with soy and wasabi Shredded free range chicken, walnut and celeriac canape Pork, sage and apple roll with house made chutney Salt and pepper squid with roast garlic aioli Tasmanian mushroom and truffle oil arancini COCKTAIL MENU TWO Roasted carrot and dukkah dip Spicy smoked tomato dip Spinach and fetta dip All dips are accompanied by freshly baked breads Twice cooked pork belly with vanilla and apple candy Sesame cured Tasmanian salmon with pickled cucumber Wursthaus sausage Danish with red onion jam Crab meat arancini with sumac & preserved lemon remoulade Baked goat s curd and caramelized pear tart Smoked duck breast with blood orange and mustard herbs Minimum of 30 people. Our cocktail menus are designed for networking and social events. For a full dining cocktail style event please see the substantial stand up dining menu.

SUBSTANTIAL STAND UP DINING The following menu has been designed as a substantial stand-up cocktail reception, perfect as a light dinner alternative. Service combines small buffet presentations with ice sculptures to allow guests to graze as they move around the room, followed by courses of finger food and ultimately something sweet for dessert Served on mini buffets TASMANIAN SALMON PLATES Tassal cold smoked salmon Beetroot and Larks vodka cured salmon Tassal hot smoked salmon with dill dressing TASMANIAN CURED MEATS Earl Grey tea smoked duck Local pepperberry cured beef fillet Rannoch smoked quail Wursthaus smoked chicken Vegetarian antipasti of grilled and pickled vegetables, marinated olives and labneh Freshly baked breads FIRST SERVICE Goat s cheese marshmallow tart Salmon and horseradish cream blinis SECOND SERVICE Pork, sage and apple roll with house made chutney Scallop and herb arancini with roasted capsicum aioli THIRD SERVICE Crumbed local fish and chips Harissa and pomegranate glazed lamb kofta DESSERT Macarons and chocolate truffles

LUNCH AND DINNER BUFFET CHEF S BUFFET Rich Tasmanian beef brisket ragout, mushrooms and shallots Roasted chicken with chorizo, olives and lemon Tasmanian salmon with a sour dough and fresh herb crust and apple cider beurre blanc Garlic and thyme roasted new season potatoes Steamed market vegetables Garden salad Roast cocktail potatoes with a dressing of parmesan and egg Roast pumpkin, pine nuts, coriander and couscous with pomegranate dressing Cucumber, white onion, tomato, olives and mint Baker s basket of fresh breads A selection from our pastry kitchen of fresh and house made desserts Freshly brewed coffee and selected teas Minimum of 30 people CHEF S DELUXE BUFFET Please select two of our roast items for your buffet Roast shoulder of pork with baked apples and crackling Slow roasted beef scotch with a mustard crust Garlic and rosemary roasted leg of lamb Accompanied by Local seasonal white fish baked in a rich saffron, fennel and tomato broth Parmesan crusted chicken on roasted tomato and capsicum Sautéed Huon Valley mushrooms with gnocchi and mozzarella Baked root vegetables and new season potatoes Steamed market vegetables Garden salad Seasonal potato salad with Tasmanian honey and grain mustard dressing Shaved prosciutto, Persian fetta, endive and melon salad Cos lettuce, croutons and parmesan with caesar dressing Platters of smoked and cured meats with antipasto selection Baker s basket of fresh breads A selection from our pastry kitchen of fresh house made desserts Freshly brewed coffee and selected teas Minimum of 50 people

LUNCH AND DINNER BUFFET OCEAN BUFFET Hot and cold smoked salmon Spring Bay mussels Bruny Island oysters Australian king prawns Roasted chicken with chorizo, olives and lemon Local seasonal white fish cooked in a tomato, garlic, saffron and fennel sauce Tasmanian salmon with a sour dough and fresh herb crust and apple cider beurre blanc Baked root vegetables Garlic and thyme roasted new season potatoes Roast kumara, rocket and cashew salad with elderflower dressing Salad of potato gnocchi, baby tomatoes and fresh herb dressing Spinach, baked apple, fetta and dried cranberry salad Cold cuts and deli meats Baker s basket of fresh breads A selection from our pastry kitchen of fresh house made desserts Freshly brewed coffee and selected teas Minimum of 50 people

PLATED SET MENU ENTREÉ 30 mile plate, rye bread crumbed confit salmon and lemon curd; smoked venison with apple and gin; goat s cheese and nut mousse with leatherwood honeycomb 31 mile plate, lightly smoked duck with raspberry ketchup and pickled baby carrots; beetroot terrine with horseradish; house cured trout with almond and cauliflower cream Smoked duck breast, curly endive with a glazed fig and marsala dressing Local trout roulade, artichoke dressing finished with kipfler and labneh cheese salad Salmon taste plate, vodka cured, beetroot puree and wasabi macaron; potted salmon, vanilla and corn puree; cold smoked with chervil crème fraiche Tasmanian pepper berry cured Cape Grim beef fillet with shaved Parmesan and rocket salad dressed with extra virgin olive oil and lemon Bay leaf smoked chicken breast, eggplant caviar and popped chickpeas Pomegranate glazed quail breast with radish, cherry tomatoes, parsley and mint salad Twice cooked Gruyere soufflé, walnut and endive salad dressed with olive oil and apple balsamic MAIN Herb crusted salmon, pomme beaucaire, dry white wine beurre blanc Angus beef fillet, bintje and thyme rosti, pappardelle vegetables and confit shallot jus Grilled beef tenderloin with béarnaise sauce, fondant sweet potato and warm bean salad Chicken roulade, spinach risotto, honey carrots and blackberry jus Chicken breast with prosciutto, baked polenta, baby spinach and mushroom infused jus Pork belly, cauliflower semolina, kale, pear chutney and light star anise jus Baked white fish with crushed herb potatoes, confit cherry tomatoes and salsa verde Slow cooked lamb rump, fresh pea puree, zucchini cake, crispy prosciutto and rosemary jus Seared Tasmanian salmon fillet marinated with lime, soya and ginger, served with wild rice pilaf and seasonal steamed greens Confit of duck with Asian broccoli, noodles and a black vinegar and rock sugar sauce All plated menus are served with fresh bread and butter

PLATED SET MENU SIDE DISHES Italian salad with cherry tomatoes and Spreyton fresh apple cider dressing Rocket and pear salad with shaved Heidi Gruyere Seasonal panache of vegetables Roasted pumpkin and sweet potatoes dressed with gremolata Assorted herbed Huonville mushrooms Roasted chat potatoes tossed with herbs DESSERT Chocolate truffle with cherry sauce and sparkling rose jelly Frangelico cheesecake with pear and cinnamon puree and hazelnut crumb Chocolate plate of rum tart, Belgian chocolate mousse and coconut moelleux Raspberry parfait in pistachio joconde and Belgian chocolate Dark chocolate panna cotta, spiced berry compote with an almond biscotti Flourless lemon, almond and polenta cake with dried fruit compote and nougat sauce Caramel semifreddo on macadamia dacquoise and caramelized pear Blackcurrant delice in almond joconde and Belgian chocolate All set menus include freshly brewed tea, coffee and after dinner mints BREAD AND DIPS As an additional touch why not provide your guests with a selection of bread and dips to the table on arrival? Set in the middle of the table a selection of organic sour dough, toasted olive focaccia, Turkish and flat bread with dips comprising of roasted carrot and dukkah dip, spicy smoked tomato dip and spinach and fetta dip

PLATTER OPTIONS Our platters are designed to cater for 10 people. Please speak to your coordinator for prices and options if you would like to include a platter in your dinner menu. Dips Roasted carrot and dukkah dip, spicy smoked tomato dip, spinach and fetta dip Mixed sushi Chef s selection Quiche Leek and Ashgrove cheddar, bacon and herbs, spinach and fetta Italian Smoked and cured meats, grilled vegetables, smoked salmon, King Island cheddar and grissini bread Local antipasto House tea smoked duck, quail, chicken, cured beef, King Island cheddar, lightly pickled vegetables and grissini bread Freshly shucked Tasmanian Oysters - dozen served with lemon, Bloody Mary mayonnaise or ponzu sauce Southern Tasmanian Salmon House potted salmon, Tassal cold smoked and hot smoked salmon with accompaniments and garnish Seafood Prawns (2 per guest), oysters (2 per guest), cold salmon skewers (2 per guest) with lemon and dressings South Coast seafood Spring Bay scallops, Woody Island oysters, marinated squid and Woodbridge smoked trout Cheese Our selection of local cheese with crackers and dried fruit Biscuits Home baked assorted cookies Petit four Chocolate truffle, macaron, cheesecake and salted caramel tart

BOXED LUNCH OPTIONS HIKER S LUNCH Ham and chicken salad panini (vegetarian option available on request) Chocolate bar Muesli bar Potato chips Muffin Fruit juice Whole fruit Packed into a paper bag with a napkin VINEYARD PICNIC Antipasto selection including deli meats, smoked salmon and marinated vegetables Garden salad Vegetable chips Tasmanian Hartz mineral water Chocolate brownie Whole fruit Packed into a paper bag with napkin and cutlery A range of special dietary options are available with a minimum of 48 hours notice.